(Japanese burdock)
Japanese vegetable with powerful medicinal properties. Slender, smooth-skinned roots up to 1m/40” long have a delightful oyster-like flavour similar to salsify, but stronger. Peel, slice, and cook 30 minutes, drain and cook again for 10 minutes. Season with butter, salt and herbs and serve. Japanese research shows that this variety has potent anti-tumour effects. Commonly used as a blood purifier.